Gordon Ramsay's Tuna Nicoise Salad

Summary

In this culinary video, the chef shares a delightful twist on the classic Niçoise salad, emphasizing the importance of a rich, flavorful dressing made from Dijon mustard, garlic, anchovies, and red wine vinegar. He demonstrates how to perfectly cook and peel eggs, and prepares a tartine featuring goat cheese and pear. The salad is artfully assembled, layering ingredients like baby gem lettuce, crunchy green beans, and quality tuna, culminating in a vibrant presentation. The video showcases the chef's tips for enhancing flavors and creating a beautiful dish that marries classic French techniques with modern flair.

Takeaways

• 🥗 The Nicoise salad is an assembly of fresh ingredients, brought together with a rich dressing.
• 🧄 The dressing is made with Dijon mustard, anchovies, garlic, red wine vinegar, olive oil, and parsley for freshness.
• 🥔 Cooking the potatoes and green beans while warm allows them to absorb more flavor from the dressing.
• 🥚 Boiling the eggs for 7.5 to 8 minutes achieves a creamy yolk, ideal for the salad.
• 💧 Placing boiled eggs in cold water after cooking makes them easier to peel.
• 🍞 The recipe includes a simple French open sandwich called a tartine, topped with goat cheese and pear.
• 🍐 Pear slices complement the goat cheese, creating a delicious contrast in flavors and textures.
• 🌰 Adding crumbled walnuts to the tartine provides a crunchy element to the dish.
• 🍅 Baby plum tomatoes are recommended for their sweet flavor, enhancing the overall taste of the salad.
• 🎨 Assembling the salad by layering ingredients from the center of the plate ensures an attractive presentation.

Q & A

What is the unique aspect of the dressing used in the salad niçoise?

The unique aspect of the dressing is that it combines Dijon mustard, anchovies, garlic, red wine vinegar, olive oil, and flat leaf parsley, creating a thick and rich flavor.

How are the anchovies used in the salad niçoise preparation?

In this recipe, anchovies are used as the base for the dressing rather than as a topping, providing a deep flavor to the dressing.

What is the recommended cooking time for the eggs to achieve a creamy yolk?

The eggs should be boiled for seven and a half to eight minutes to keep the yolk nice and creamy.

What technique is suggested for peeling hard-boiled eggs?

A useful technique for peeling hard-boiled eggs is to place them in cold water after cooking, allowing the water to seep underneath the shell for easier peeling.

Why should potatoes and green beans be seasoned while warm?

Potatoes and green beans should be seasoned while warm to ensure they absorb more flavor from the olive oil, salt, and pepper.

What type of bread is used for the tartine, and how is it prepared?

A baguette is used for the tartine, which is toasted on a lightly oiled griddle pan.

What combination of ingredients is used in the tartine alongside goat cheese?

The tartine is topped with fresh goat cheese, sliced pear, and crumbled walnuts, adding both flavor and texture.

What is the recommended order for assembling the salad niçoise?

The salad niçoise should be assembled layer by layer, starting with the dressing on the plate, followed by baby gem lettuce, firm salad potatoes, green beans, canned tuna, baby plum tomatoes, and finally the eggs.

What type of tuna is suggested for the salad, and how should it be prepared?

A good quality canned tuna in olive oil is suggested, and it should be drained before adding it to the salad.

What is the benefit of using baby gem lettuce in the salad?

Baby gem lettuce is robust and holds the heavy dressing well, preventing the salad from becoming soggy.